Description
A comforting and flavorful creamy shrimp orzo dish accented with lemon and feta, perfect for any weeknight dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 0.5 tsp baking soda
- 1 tsp red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- 1 tbsp olive oil (for shrimp)
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 2.25 cups low-sodium chicken stock
- 1 lemon, zested and juiced
- 0.5 cup crumbled feta
- 2 tbsp chopped fresh parsley
Instructions
- Toss shrimp with baking soda, red pepper flakes, salt, pepper, and olive oil. Let marinate for at least 10 minutes.
- Melt butter in a large skillet over medium heat. Add orzo and toast, stirring for 2–3 minutes until golden.
- Add minced garlic to orzo. Cook for 30 seconds until fragrant.
- Pour in the chicken stock, bringing it to a boil. Reduce heat and cover. Simmer for 10–12 minutes until orzo is tender.
- Sear shrimp in another pan with a drizzle of oil over medium-high heat for 1–2 minutes per side. Set aside.
- Once orzo is tender, stir in lemon zest and juice, then add cooked shrimp. Fold in feta and parsley. Add a splash of broth if needed to loosen.
Notes
For extra creaminess, consider adding a splash of cream towards the end of cooking and customize seasoning with herbs like dill or basil.